BRC Global Standard for Food Safety April 2010

1. BRC Global Standard for Food Safety April 2010 John Kukoly – BRC Americas John.kukoly@brc.org.uk

2. BRC Status • In excess of 13,000 sites actively certified around the world. • Surpassed 500 sites in North America in 2009. • Average time to implement BRC and become certified for the first time – 8 months. • Average length of time BRC audit takes on site in North America – 2.5 days. www.brcdirectory.com

3. The BRC Global Standard • Best practice standard for food safety andquality in one standard. • Managed by the BRC but driven by the stakeholders- retailers, manufacturers and other users. • Market leading standard for food manufacturers with over 13,000 Certified sites world wide. • GFSI recognised.

4. Audit Evolution • Inspection based evaluations • First party audits • Second party audits • Third party unaccredited audits • Third party accredited scheme based audits

5. Accredited Certification Process IAF Accreditation body ANSI Standard owner BRC Auditors Certification Body Manufacturer

6. Understanding the Task • Establish the team • Review and understand the requirements • Preliminary assessment • Identify and understand the gaps • Define realistic timelines, with milestones • Establish senior management commitment • Go!

7. Laying the Groundwork • Document and record control system • Risk assessment platform • Formalize training management • Initiate and define Senior Management Review

8. Risk Assessment • Define the situation • Define the risk (chemical, biological, physical, allergen) • Categorize the risk (severity, likelihood, historical data; getting input from multiple viewpoints, consequences) • Risk matrix • Control strategies • Outcome potentials

9. Risk Assessment

10. Food Standard Structure Senior Management Commitment and Continual Improvement The Food Safety Plan – HACCP Food Safety and Quality Management System Site Standards Product Control Process Control Personnel Covered by 326 individual requirements

11. Senior Management Commitment and Continuous Improvement ACTIVE PARTICIPATION Senior management review program Objectives Sufficient available resources Safety and quality policy – communication and implementation Senior management responsibility

12. HACCP HACCP team Product and risk description Intended use Process flow – creation and verification Hazard analysis CCP determination CCP limits, monitoring, corrective actions, verification Documenting and verifying HACCP review Update, Update, Update

13. Safety and Quality Management Systems Food safety and quality policy (safe, quality, legal, regulatory compliant) Food safety and quality manual Structure, responsibilities and authority Customer focus Internal audits Purchasing Document control Corrective actions Traceability Complaint handling Incident management – including recalls

14. Maintaining confidence in the Standards • All auditors must meet detailed qualifications, receive training on the standard and are registered with the BRC. • Copies of reports and certificates available to the BRC to review. • Referral and Complaints procedure to investigate issues

15. BRC Standard Free to view and evaluate the standard: www.globalstandards.com Available the Standard, Implementation Guide and Guidance Documents

16. John Kukoly john.kukoly@brc.org.ukwww.brcglobalstandards.comwww.brcdirectory.com Food Consumer Products Storage &Distribution Packaging